Stability of whey protein-pectin complexes is an essential criterion for their application in
different food matrices. The impact of process parameters on micro-and macro-structural …

We studied the impact of lactose impurities (0, 130, 150 mm) on micro-and macro-structural
characteristics of thermally stabilised whey protein–pectin complexes (WPPC) by varying …

There is a strong demand for fat-reduced foods due to an increasing incidence of overweight
and obesity. To overcome the sensory deficiencies going along with a fat reduction, process …

The purpose of this study was to investigate the influence of pectin type on complex
formation between whey protein isolate (WPI) and high methoxy pectins with varying …

Fat-replacers can be applied to enhance creaminess as they often possess a high ability to
bind water. Especially for mixed biopolymer complexes, such as whey protein–pectin …

Process-stable complexes composed of whey protein isolate (WPI) and sugar beet pectin
have great potential as structuring agents or fat replacers in foods. The current study …

Protein− polysaccharide complexes formed under electrostatic associative conditions could
have interesting functional properties. However, their stability over a wide range of pH limits …

We investigate changes in the molecular structures of whey proteins (WPI) caused by heat-
induced interaction and reaction with varying concentrations of sugar beet pectin (SBP) in …

The mechanism leading to an alteration of heat aggregation of whey protein isolate (WPI) in
the presence of pectin was investigated by assessing structural changes of proteins using …

This study investigated thermally stabilised whey protein-pectin complexes (WPPC)
regarding their potential as fat-replacer. Sensory and rheological characteristics of WPPC in …